How to Make Appetizing Sourdough Whole Wheat Crackers

Sourdough Whole Wheat Crackers. Crackers Made With Ingredients To Smile About. NOTE: Click the arrows at the top or bottom for the full recipe with exact measurements. I always use my Kitchenaid stand mixer, but of course it can be made by hand.

In a large bowl, combine the sourdough and the lard and mix thoroughly. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out. You can cook Sourdough Whole Wheat Crackers using 6 ingredients and 13 steps. Here is how you cook that.

Ingredients of Sourdough Whole Wheat Crackers

1. You need 1 cup of "discarded" sourdough starter.
2. Prepare 1/4 cup of butter.
3. It's 1 cup of whole wheat flour or spelt flour.
4. You need 1/2 tsp of sea salt.
5. It's of olive oil.
6. Prepare of coarse salt for sprinkling.

In a large mixing bowl, combine whole wheat flour, white flour, sourdough starter, fresh chopped or dried herbs, salt, and coconut oil. The coconut oil should be slightly softened and easy to work with. If it is hard, you may need to lightly heat it until it just barely starts to melt. Coarse salt (such as kosher salt) for sprinkling on top.

Sourdough Whole Wheat Crackers instructions

1. a large bowl, combine the sourdough and the butter and mix thoroughly.
2. Mix the salt in with ¼ cup flour and add to the sourdough mixture..
3. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough..
4. Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out.Leave the dough at room temperature for at least seven hours.
5. Seven or more hours later, preheat the oven to 350°F Fahrenheit.
6. Take a small portion of the dough (about ¼ cup) and roll it out on a Silpat or other nonstick baking mat using a rolling pin, until it is very thin..
7. Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand..
8. Sprinkle liberally with coarse salt..
9. Cut the dough vertically and horizontally into quadrangles with a pizza cutter..
10. Transfer the Silpat onto your baking sheet and bake for 15-20 minutes or until just golden brown..
11. Repeat in batches.The crackers shrink a little bit in the oven, so when you pull out your baking sheet, they will already be separated..
12. This dough freezes well and you can easily defrost one or two batches at a time so that you can have fresh crackers every day!.
13. Experiment with seasonings as you wish. Besides coarse sea salt I tried garlic powder and herbs De province. You can go as wild as you like. Enjoy!!!.

Using a recently fed starter will make your crackers lighter, but the starter doesn't need to be active. We use Gold N White Organic Whole Wheat flour, or fresh ground hard wheat berries. The sourdough cracker texture is different depending on your flour choice, so experiment to find your favorite. Sourdough whole wheat crackers with rosemary. When I was a little girl, I used to love "michetti", which are a classical Italian type of crackers.

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